Save to Pinterest I stumbled onto this bowl on a rainy Tuesday when I had leftover rice going stale and two proteins that needed using. The ice cube trick came from a coworker who swore by it for meal prep, and I laughed until I tried it. Now it's my weekly reset meal, the kind that feels like treating yourself even when you're just being practical.
The first time I made this for friends, someone asked if I'd ordered it from the new place downtown. I didn't correct them right away. Watching everyone build their perfect bite, layering salmon with avocado and that sharp little drizzle of sauce, felt better than any compliment.
Ingredients
- Japanese short-grain rice: The starch makes it sticky enough to hold together under all the toppings, and it reheats like a dream with the ice cube method.
- Salmon fillets: Skinless cuts cook fast and flake beautifully, choose fillets about an inch thick so they stay tender.
- Chicken thighs: Thighs stay juicy where breasts would dry out, and they soak up the marinade better.
- Soy sauce: The backbone of both marinade and sauce, use low-sodium if you want control over saltiness.
- Mirin and sake: These add a subtle sweetness and depth that water or vinegar can't replicate.
- Sesame oil: A little goes a long way, it adds that toasty aroma that makes the kitchen smell like a izakaya.
- Avocado: Creamy and mild, it cools down the savory intensity and adds richness without dairy.
- Cucumber and carrot: Crisp and refreshing, they break up the richness and add color.
- Scallions and sesame seeds: The final flourish, green and nutty and essential.
- Rice vinegar and sugar: These balance the sauce, a little tang and sweetness to tie everything together.
- Ice cubes: The secret weapon for reheating rice without turning it into a brick.
Instructions
- Rinse and cook the rice:
- Rinse the grains under cold water, swishing with your hand until the water runs clear, this removes excess starch. Cook with 2 1/2 cups water, then let it steam covered for 10 minutes before fluffing.
- Marinate the proteins:
- Whisk soy sauce, mirin, sake, sesame oil, and honey in a bowl, then split between two dishes. Add salmon to one and chicken to the other, turning to coat, and let them sit for at least 10 minutes while you prep everything else.
- Cook the chicken:
- Heat a nonstick skillet over medium and add the chicken thighs, cooking 4 to 5 minutes per side until golden and the juices run clear. Let them rest a few minutes, then slice against the grain.
- Cook the salmon:
- In the same pan, lay the salmon fillets gently and cook 2 to 3 minutes per side until just opaque in the center. Remove and flake with a fork, keeping some chunks intact for texture.
- Prep the toppings:
- Slice the avocado, cucumber, and carrot into thin pieces, and chop the scallions. Lay everything out so assembly feels like painting.
- Make the sauce:
- Whisk together soy sauce, rice vinegar, sesame oil, and sugar until the sugar dissolves completely. Taste it, it should be balanced, salty, tangy, and just a little sweet.
- Assemble the bowls:
- Divide the rice among four bowls, then arrange the chicken, salmon, avocado, cucumber, carrot, and scallions over the top in sections. Drizzle with sauce and sprinkle sesame seeds and nori.
- Reheat with ice cubes:
- If reheating a prepped bowl, nestle an ice cube in the center of the rice, cover loosely, and microwave 1 to 2 minutes. The ice steams the rice from within, keeping it moist and fluffy.
Save to Pinterest One night I made this after a long shift and sat on the floor eating it straight from the bowl, too tired to bother with the table. The sesame seeds scattered everywhere, the avocado was perfectly ripe, and the rice still had that faint sweetness from the mirin. It tasted like care, even though I was alone.
How to Meal Prep These Bowls
I assemble four bowls on Sunday and stack them in the fridge, each one covered tightly. The ice cube trick means I don't have to worry about the rice drying out, and the proteins stay tender for up to three days. I keep the avocado separate and slice it fresh each time, otherwise it browns and looks sad.
Swaps and Substitutions
Tofu works beautifully here if you press it well and marinate it just like the chicken, and edamame adds a pop of green if avocado isn't your thing. I've also used leftover grilled shrimp instead of salmon, and it was just as good. If you can't find mirin, a splash of rice vinegar with a pinch of sugar gets you close enough.
Serving and Pairing Ideas
This bowl is complete on its own, but a small side of miso soup or pickled ginger makes it feel like a full experience. I like to serve it with cold green tea or a light beer, something that doesn't compete with the sesame and soy.
- Add a soft-boiled egg for extra richness and another layer of texture.
- Drizzle with sriracha or chili oil if you want heat.
- Serve with a handful of shredded cabbage for extra crunch.
Save to Pinterest This bowl has become my anchor meal, the one I make when I need something nourishing and uncomplicated. I hope it does the same for you.
Recipe FAQs
- → How do I marinate the salmon and chicken?
Whisk soy sauce, mirin, sake, sesame oil, and honey together, then divide the mixture between two shallow dishes. Marinate salmon in one and chicken in the other for at least 10 minutes.
- → What is the purpose of the ice cube when reheating?
Placing an ice cube in the rice when microwaving creates steam as it melts, keeping the rice moist and fluffy rather than dry.
- → Can I substitute any ingredients for dietary preferences?
Yes, you can swap avocado for edamame or broccoli, or replace salmon and chicken with tofu for a vegetarian option.
- → What toppings enhance the texture of this bowl?
Sliced avocado, julienned carrot, thin cucumber, scallions, toasted sesame seeds, and optional nori strips add creaminess, crunch, and flavor.
- → How is the sauce prepared and used?
Combine soy sauce, rice vinegar, sesame oil, and sugar until dissolved, then drizzle over assembled bowls for a balanced savory finish.